Guguluf plum cake

Name: Guguluf plum cake
Ingredients: 4 small free-range eggs; 3 small cups sugar; 4 small cups flour; 1 teaspoon baking powder; 1 small cup oil and 1 teaspoon for greasing the pan; 1 small cup milk; 1 pinch saffron; 1 teaspoon cinnamon; 1 teaspoon grated lemon or orange zest or extract optional; 11 medium plums; 1 packet vanilla sugar for dusting

Dessert - Guguluf plum cake by Cezara D. - Recipia

Guguluf plum cake, a Romanian cake baked in a ring mold, is made with a cinnamon- and saffron-scented batter. The plums soften in the sweet batter, which stays soft in the middle and browns on top; the cinnamon and saffron leave a subtle aroma. I cut it into thick slices so you can see the pieces of fruit. Preparation: 20 minutes. Cooking: 45 minutes. Resting: 30 minutes. Total time: 95 minutes. Servings: 8. Approximately 410 kcal and 7 g protein per serving.

Ingredients

4 small free-range eggs
3 small cups sugar
4 small cups flour
1 teaspoon baking powder
1 small cup oil and 1 teaspoon for greasing the pan
1 small cup milk
1 pinch saffron
1 teaspoon cinnamon
1 teaspoon grated lemon or orange zest or extract optional
11 medium plums
1 packet vanilla sugar for dusting

Preparation

1. Beat the eggs with the sugar until pale and foamy. 2. Sift the flour with the baking powder. Gradually mix in the flour, then the oil and milk. Add the saffron, cinnamon and, if using, the grated zest or extract; mix until smooth. 3. Grease the pan with 1 teaspoon of oil and pour in the batter. Cut the plums in half or into small cubes and arrange them on top. 4. Bake at 180°C for 45 minutes, until the guguluf is golden and cooked through in the middle. Let it cool gradually for 30 minutes, then dust it with vanilla sugar.

Notes

You can replace the milk with the same amount of water, and the plums with firm-fleshed fruit; the batter contains gluten, eggs and dairy. A slice goes well with black tea, with nothing else added. Keep it covered in the refrigerator for up to 3 days. Choose ripe but still firm plums so they don't get crushed when you cut them. If they're very juicy, pat them dry after cutting; large halves can be cut into cubes, which spread more evenly through each slice.